buceriasdon

Pumpkins are not in the stores as of yet here in Mexico however squash blossom are readily available. I should have garnished with the pumpkin seeds after baking as they burnt somewhat, learn as we go. Squash blossoms, fresh plum tomato sauce, sliced habenero peppers and goat cheese.Don

buceriasdon

I have my doubts that pumpkin will be available in the markets this year but I found one can of Libby's Pure Pumpkin at the local Walmart so when I run out of that, that's it. I made a homemade pumpkin hummus for the base topped with homemade Mexican chorizo, manchego cheese, onion, and serrano chili. Two day CF 70% hydrated AP flour crust. I'm anxious to do one with caramelized onions done in a slow cooker. Donps. Notice my 32cm pizza plate? Found it the same day as the Libby's.

Your pie looks delicious! I tried some of the Mike's Hot Honey at Steve's house the last times I was there. It does have a nice kick to it. We didn't try it only any pizzas though. How did the Mike's Hot Honey taste on your pie?

buceriasdon

Lol Craig, I love most all squash with pumpkin as my least favorite, but I agree, John baked a wonderful pizza there. I've never seen acorn squash in my ten years here in Mexico, one of the things I miss.Don

This is a case of "It tasted better than it looks". The crust is 80% Caputo Pizzaria, 8% buckwheat, 12% KABF, 66% HD, 2 day cold ferment. Makes a very fragile dough with nice flavor IF you can get it on the peel For the topping, I roasted a small sugar pumpkin then mashed the flesh. Dollops of that and of homemade pistachio pesto, shaved Parmigiano Reggiano, and toasted hazelnuts, drizzled with roasted hazelnut oil. Cooked in WFO for about 100 seconds. Should have put the hazelnuts under the other toppings as they started to almost burn. Didn't look like much but was very tasty!

buceriasdon

Robyn, Looks good. I have found it best if using toasted nuts is use them as garnish after the pizza is done. I didn't think the pumpkin seeds would burn on mine but they did. Thanks for the contribution.Don

If ya'll keep posting these pictures of awesome looking pies, I'm going to make the mistake of trying one. Yuck, I really don't like pumpkin. It reminds me of years ago when I was cooking in a restaurant. I was frying up some liver, and it looked so good I made the mistake of trying some. I still shutter when I think about it...

CL

Logged

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."Craig's Neapolitan Garage

buceriasdon

I had to try the WS microwave / conventional oven recipe. http://www.williams-sonoma.com/recipe/30-minute-pizza.html?cm_src=RECIPESEARCHI followed the recipe very closely even to baking times which I shouldn't have using my steel plate in my countertop oven. Just a bit over done. I suspected and was proven correct the the ingredient amounts made too much dough, big deal, flour is cheap enough to throw out. I also suspected the crust would have a strong biscuit like taste and yes it most certainly did, not at all to my liking. Just for the fun of it I may change the recipe to simply flour, water, yeast and salt maybe a bit of oil and try nuking it, then into the oven some other time for a thin and crispy. Since I was in experimental mode I tried slow cooker carmelized onions, meh, not to my liking either. So......this one goes into the failure column. Don